Pie crust lovers, this one’s for you. If you find yourself devouring the crumbly topping on cobbler or wishing for more crusty base when eating pizza, forgo regular ol’ pie this year and try something a little more your style. These vegan and gluten-free handheld desserts are packed with classic spiced pumpkin pie filling, but they have double the crust! Plus, they’re drizzled with a luscious cashew cream. You’re welcome!
Makes about 18
1 cup + 2/3 cups white rice flour
1/3 cup sorghum flour
1/3 cup tapioca flour
3 Tbsp. coconut sugar
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. baking powder
Pinch of salt
1 cup filtered water
1/3 cup solid coconut oil
1/2 cup cashews, soaked overnight
1/2 Tbsp. pumpkin spice
1/4 cup maple syrup
1/4 cup non-dairy milk
1 tsp. vanilla extract
- To begin, prepare pie dough. In a large bowl, combine 1 cup rice flour, sorghum flour, tapioca flour, coconut sugar, baking soda, xanthan gum, baking powder and salt. Add solid coconut oil. Using a pastry cutter or fork, mash until evenly distributed. Mix in water. Add 1/3 cup flour to begin kneading dough. Add remaining 1/3 cup and continue to knead until fully incorporated.
- Form dough into a large ball and cover with plastic wrap. Place dough in the fridge for 20-30 or up to overnight. (Overnight is better.)
- Once sufficiently chilled, separate dough into four equal pieces and roll each out onto a non-stick surface. Use a 3-inch circle cookie cutter to cut as many rounds out of the dough as you can.
- Roll up leftover dough to create a new ball. Wrap again in plastic wrap and place in the fridge for 10-15 minutes to chill. Roll out dough and cut more circles. You should have about 36 total.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- To make filling, combine ingredients in a small bowl and mix until fully combined.
- Place about 1 tablespoon of filling in the middle of half of the circles. Top each with another circle of dough and seal the edges with a fork. Use a knife to cut three slits in the top of each pie and gently place each on prepared baking sheet.
- Bake for 18-20 minutes or until tops are golden brown.
- Meanwhile, prepare cream. In a high-speed blender, combine all ingredients and process until smooth. Transfer to a small, airtight, glass container and chill until ready to use.
- Remove pies from oven and let cool for 5 minutes. Drizzle with cream and add a dash of coconut sugar and cinnamon, if desired.
Margaret’s note: If the dough cracks, it is too cold. Allow it to rest at room temperate before rolling out. If it falls limp, the dough is too warm. With warm dough, work quickly and don’t let it sit around.